Recipes and Home Cooking from America's Test Kitchen. About Us « Noosa Yoghurt. You honestly can’t believe how beautiful it is in Noosa until you’ve seen it with your own eyes.
Tucked away on Australia’s Sunshine Coast, this little shire is surrounded by sandy beaches, cool fresh rivers, and lush rainforests. There’s even a national park, where you can go walkabout and spot sleepy koalas swaying in the gum trees above. “Sounds positively lovely,” you might be thinking, “but what does any of it have to do with this delicious yoghurt I’m eating?” Don’t get your knickers in a knot! We’re getting there. You see, we don’t think it’s a coincidence that the recipe for our uniquely thick and velvety, deliciously tangy/sweet yoghurt was created in such a paradise. Nor is it a coincidence that when our founders landed in the Colorado foothills and found a similar culture here—gorgeous natural scenery and locals who love to play in it—they felt instantly at home. Cheers! Aus·sie cul·ture n. Col·o·rad·o fresh adj. Alkaline Diet Blog - Waterfox. This tip is hot off the heels of my recent guide to snacking and it’s crazy-important.
As I said in my Ultimate Alkaline Snack Guide: As I’ve said before many times, one of the key pressure points for people in sticking with the alkaline diet or any other health plan or lifestyle is what happens when you get hungry. When you’re hungry, you HAVE to eat, and if you leave it long enough – nothing will stop you. And if you’re not well prepared and well stocked up with healthy, alkaline snacks……you could end up eating anything! Continue reading >> (297 words + 3 images | 1:11 minutes of healthy reading time) Alkaline DESSERT Recipe: Coconut Chia Cream Pot Oh. I am predicting this might be my favourite recipe of 2014. It’s an alkaline, delicious dessert you can serve to the family, at a dinner party, you can take it to work in your packed lunch… And it packs a whole lotta omega 3, fibre, alkaline minerals, vitamins, antioxidants…it’s amazing.
Being Acidic Wrecks Every Part of Your Life. The Taste of Home - NYTimes.com - Waterfox. Damijan Saccio I began the Year of the Dragon with the taste of sea and salt.
It’s tradition within my family to celebrate Tet, the Vietnamese lunar New Year, with a freshly bought outfit, a vase full of flowering branches and a good meal. To this checklist of auspicious preambles, I’ve added my own: a new ingredient or dish. When I experience an untried and novel flavor, I get the same kind of soulful pleasure as when I learn the meaning of a new word. Both acts make me feel as if I’m the possessor of a slightly more detailed map of the world. This year, that map took me to back to Vietnam and to Phu Quoc, an island famed for its nuoc mam, or fish sauce, a condiment that is to Vietnamese cuisine what olive oil is to Italian cuisine. There’s an oft-repeated quip that you can smell Phu Quoc before you can see it, a reference to the pungent aroma of anchovies fermenting in salt that produce the clear, amber liquid that is fish sauce.
I asked Diep what I should make with these elixirs. 1. Red Boat Fish Sauce… da shizz! Red Boat stands tall among fish sauces.
Aunt Pat likes to show up with tchotchkes and gourmet specialties sourced along Fillmore Street in San Francisco’s Pac Heights. So when arrived with a bottle of Red Boat Fish Sauce I probably busted out a smirk. Artisanal fish sauce, heh heh. Then a double take. Whoa… artisanal fish sauce! Red Boat is made by a Vietnamese American, Cuong Pham, who journeyed back to the “crystal clear waters off the Phu Quoc Island archipelago” to find the best anchovies and the best salt and press them into the best nuoc man or Vietnamese fish sauce.
I did a blind taste of Red Boat against Tiparos, my standard sauce, and all three tasters preferred the Red Boat. If you order from the Red Boat website, a 500 ml bottle is around $10 plus shipping (which becomes very modest when you buy extra bottles to give away) compared to around $5 for Tiparos… that’s a reasonable up charge for a product that will last a long time. Like this: Like Loading... Welcome to 'Food Matters' - You Are What You Eat.